The article details the recipe for a modern Green Goddess sauce, emphasizing the importance of an ample amount of fresh herbs, particularly parsley, tarragon, and chives. Created in 1923, this dressing has evolved: the original's heavy sour cream and mayonnaise base is replaced by Greek yogurt, creating a lighter, tangy flavor. The sauce is versatile, serving as a marinade, dip, and dressing, particularly for chicken dishes. Scoring chicken breasts enhances the marinade's flavor, and the sauce can also be applied to other cuts of chicken. The overall theme is about achieving bold flavor through freshness.
"There's no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is an unbashful volume of fresh herbs."
"This modern version lightens it up with Greek yogurt, which adds tang to the cool, herbaceous sauce. It's versatile, too, more than just a salad dressing."
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